California Tuna Salad

By: Kelly Childress (submitted by Herb Goblirsch)

½ teaspoon grated lime rind

3 tablespoons fresh lime juice

2 tablespoons olive oil

2 teaspoons honey

½ teaspoon ground cumin

½ teaspoon salt

½ teaspoon liquid red-pepper seasoning

1 ripe avocado (about 12 ounces)

2 cans Oregon’s Choice Gourmet Albacore tuna, drained

1 sweet red pepper, cored, seeded and cut into ½ inch squares

1- 8oz. can sliced water chestnuts

2 tablespoons chopped cilantro

Whisk together lime rind and juice, olive oil, honey, cumin, salt and red-pepper seasoning in medium-size bowl until blended. Pit and peel avocado; cube. Add to dressing; toss to prevent discoloring. Flake tuna into bowl with the avocado and dressing. Add red pepper, water chestnuts and cilantro to tuna; toss to combine. Serve chilled over bed of lettuce or use as a sandwich filling.